| dc.contributor.author | Adhikari, B. | |
| dc.contributor.author | Purcell, T. | |
| dc.contributor.author | Ristrom, A. | |
| dc.contributor.author | Chaudhary, Deeptangshu | |
| dc.date.accessioned | 2017-01-30T14:56:44Z | |
| dc.date.available | 2017-01-30T14:56:44Z | |
| dc.date.created | 2014-10-08T06:00:47Z | |
| dc.date.issued | 2010 | |
| dc.identifier.citation | Adhikari, B. and Purcell, T. and Ristrom, A. and Chaudhary, D. 2010. Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (solanum tumerosum L.). International Journal of Food Properties. 13: pp. 1161-1177. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/41987 | |
| dc.publisher | Taylor & Francis Inc | |
| dc.title | Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (solanum tumerosum L.) | |
| dc.type | Journal Article | |
| dcterms.source.volume | 13 | |
| dcterms.source.startPage | 1161 | |
| dcterms.source.endPage | 1177 | |
| dcterms.source.issn | 10942912 | |
| dcterms.source.title | International Journal of Food Properties | |
| curtin.department | Department of Chemical Engineering | |
| curtin.accessStatus | Fulltext not available | |
